On Fri, 19 May 2006 00:31:06 +0000, Gary Flye wrote:

> Anyway, from what I can determine, Splenda is a suitable substitute for
> sugar (at least for sweetening finished wine). I have not attemped
> fermentation of Splenda. Perhaps some brave soul will try that and share
> the results.

Help a poor, uneducated Brit. Is Splenda a sugar-substitute and if so,
what does it contain?